Bacon Wrapped Cream Cheese Stuffed Jalapeños

Put them all together and you get a treat for your taste buds that will have you shoving these babies in your mouth as fast as you can chew. I’m not kidding. My husband and I devoured 24 of these tongue-tantalizing morsels last night and are both seriously considering making them again for dinner tonight. We cannot get enough of them.

Almost as good as they taste is how easy they really are to make. Three ingredients. A small amount of prep work. One awesome appetizer that you will love making for yourself or for a crowd.

Obviously eating them was much more important than taking a decent photograph.

*Each pepper will make two appetizers. I usually grab 10–12 whole peppers for my and my husband’s voracious appetite. Twelve to twenty—depending on the size—will accommodate the other ingredients no problem.

Directions:
Cut the top off each pepper and then cut the pepper in half lengthwise and remove seeds.
Spread cream cheese in each pepper half.
Wrap with 1/2 to 1 whole slice of bacon (depending on how large the pepper is).
Bake in oven on a rimmed cookie sheet at 425°–450° for 20–25 minutes or until bacon is cooked and crisp.

I recommend draining briefly on paper towels to remove a bit of the excess grease from the bacon. Serve warm and enjoy the tasty goodness!